Mulberry Hearts

Recipe:

200g softened unsalted butter

200g white caster sugar

1 large free range egg

400g plain flour

grated zest of one lemon

Method:

Cream butter, sugar & lemon zest until creamy

Beat in the egg

Add flour and mix on low speed until dough forms

Roll into two balls, wrap in cling film and chill for at least one hour

Roll out and cut out heart shapes

Preheat oven to 180 degrees

Line baking tray with baking parchment

Place biscuits on prepared baking tray

Chill again if time allows

Bake for approx 10 mins – until golden brown at the edges

Cool on a wire rack

Lemon Buttercream

55g unsalted butter

2 tablespoons freshly squeezed lemon juice

grated zest of one unwaxed lemon

250g icing sugar (sifted)

Method

Beat all the ingredients together in a large bowl – ideally with an electric handmixer

Once the biscuits have cooled, spread a layer of jam onto one biscuit

Take a second bisuit and spread on a generous layer of lemon buttercream, then sandwich the two biscuits together

Try to assemble the biscuits shortly before serving (or eating) as you don’t want them to go soggy!